Chili-Taco Zucchini Soup

Sharon Colyer


I found a soup recipe in a Pampered Chef cookbook that had zucchini & yellow squash in it. So, wanted to list it, but I've decided to change some things, more to my liking. It is a vegetarian recipe. But, cooked meat can be added, at the end, as I mention below.


★★★★★ 2 votes

15 Min
40 Min
Stove Top


  • 3-4 can(s)
    (14 1/2 oz. each) vegetable broth*
  • 2 can(s)
    (14 1/2 oz. each) stewed tomatoes
  • 2 can(s)
    (15 oz. each) tomato sauce
  • 1 large
    onion, chopped
  • 2 stalk(s)
    celery, chopped
  • 1 pkg
    (1.25 oz.) mild taco seasoning mix or spicy, if that is your choice
  • 1 can(s)
    (15 1/2 oz.) mild chili beans in sauce, undrained or more spicy ones, if you prefer
  • 1/2-1 can(s)
    mild green chilies or spicy if preferred (optional) freeze any leftover chilies
  • 1-2 medium
    zucchini, halved lengthwise & sliced
  • 1 medium
    yellow squash, halved lengthwise & sliced
  • 1 c
    fresh white corn, like silver queen or white frozen or canned corn; substitute yellow corn, if can't find white
  • 1/4 tsp
    garlic powder
  • ·
    salt and pepper to taste (optional)
  • ·
    hot sauce to taste (optional)

  • 2 c
    cooked chicken or turkey
  • ·
    *change broth to chicken or turkey broth, if preferred

How to Make Chili-Taco Zucchini Soup


  1. In a 5 qt. or larger Dutch oven, combine 1st 6 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, for 30 minutes. Stir, occasionally.
  2. Add beans, zucchini, yellow squash, corn, and chilies, if using. Simmer, 10 minutes longer, add garlic powder & stir. Then, test veggies for tenderness. If they need more cooking, continue, until vegetables are tender. Add, salt, pepper, and/or hot sauce, to taste. Makes 10-12 servings.

    *If adding cooked chicken, add when adding last vegetables.

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